Chicken Skewers Korean BBQ Sauce (Print version)

Grilled chicken skewers glazed in a sweet-spicy Korean BBQ sauce, finished with sesame and spring onions.

# What goes in:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs or breasts, cut into 1.25-inch cubes
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Korean BBQ Sauce

05 - 3 tablespoons soy sauce (use tamari for gluten-free)
06 - 1.5 tablespoons honey
07 - 1.5 tablespoons brown sugar
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 2 teaspoons toasted sesame oil
10 - 2 teaspoons rice vinegar
11 - 2 garlic cloves, minced
12 - 1 teaspoon fresh ginger, grated

→ Garnish

13 - 2 tablespoons sesame seeds
14 - 2 spring onions, thinly sliced

# Cooking steps:

01 - If using wooden skewers, submerge them in water and soak for at least 20 minutes to prevent burning on the grill.
02 - In a mixing bowl, whisk together the soy sauce, honey, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth and well combined.
03 - Place the chicken cubes in a separate bowl, drizzle with vegetable oil, and season with salt and pepper. Toss until all pieces are evenly coated.
04 - Thread the seasoned chicken pieces evenly onto the prepared skewers, leaving a small gap between each cube for even cooking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place the skewers on the hot grill and cook for 4 minutes. Brush generously with the Korean BBQ sauce, flip, and continue cooking for another 4 minutes, brushing frequently. Cook until the chicken reaches an internal temperature of 165°F and develops a caramelized, glossy glaze.
07 - Transfer the skewers to a serving platter, sprinkle with sesame seeds and sliced spring onions, and serve with any remaining sauce on the side.

# Tips from flavorandfeast:

01 -
  • The glaze caramelizes into something sticky and lacquered that rivals any restaurant version you have tried.
  • Chicken thighs stay incredibly juicy even if you accidentally overcook them by a minute, which takes the stress out of grilling.
  • The entire thing comes together in about half an hour, making it completely doable on a random Tuesday.
02 -
  • Reserve a few tablespoons of sauce before it touches raw chicken so you have a clean batch for serving and dipping at the table.
  • Gochujang brands vary wildly in heat, so taste yours first and adjust the amount rather than blindly following the measurement.
03 -
  • Cut your chicken pieces as uniformly as possible because uneven cubes mean some pieces dry out while others are still pink inside.
  • Warm your honey for ten seconds in the microwave before whisking it into the sauce so it blends in effortlessly without clumping.

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